Carbonated beverage for strengthening acid resistancy of teeth (with the taste of cream soda)

ABSTRACT

This invention relates to a storage-stable carbonated beverage that will provide fluoride and polyphenols of tea to the population to strengthen the acid resistancy of teeth(, which has the taste of cream soda). (No vanilla bean extract is present. One or more types of tea extract are used to provide the taste of cream soda without the use of vanilla bean extract). The beverage is comprised of water, carbon dioxide, tea and sweetener. (No artificial vanilla flavorings are employed.)

BACKGROUND OF THE INVENTION

[0001] 1. Field of the Invention

[0002] The invention relates to beverage products, and in particularrelates to carbonated beverages containing tea, (which has the taste ofcream soda).

[0003] 2. Description of the Prior Art

[0004] Due to the recently discovered benefits of tea polyphenols, teahas emerged to be a growing product, but it has it limitations, that is,the younger population is not consuming the product as they wouldconsume soft drinks. Soft drinks are consumed in large quantities butoffer no benefits to the individual other then to quench one's thirst.(Cream soda is a popular flavor and characteristically containscarbonated water, sweetener, vanilla extract, caramel coloring, sodiumbenzoate and citric acid. Cream soda flavor typically contains vanillabean extract.)

[0005] Due to the recent demand for bottled water that doesn't containfluoride and filtration systems that filters out the fluoride that isadded, the younger population is not getting the required fluoride tokeep one's teeth healthy. This invention would allow all of the healthybenefits of tea including fluoride and polyphenols that are in tea to beconsumed as a soft drink. It is desirable for consumer to have availablea carbonated beverage having the advantages of tea.

[0006] As stated in the University of California at Berkeley WellnessLetter all forms of tea being black, oolong and green are made form theleaf of the Camellia sinenis, like all greens, contain a variety ofcomplex chemicals beneficial to humans. One cup of black tea containsenough fluoride to help prevent tooth decay, and green tea has twice asmuch. Tea contains about 40 milligrams per cup of caffeine. Tea containsphytochemicals known as polyphenols. At least half of these act asantioxidants.

[0007] Green tea, in fact, contains large quantities of polyphenols,plus other potentially beneficial phytochemicals. A cup of tea brewcontains 300 to 400 milligrams of polyphenols, and they constitute from8 to 12% of the dried weight of green tea. One of these polyphenols,known as EGCG, is found in no other plant, and constitutes half of allgreen tea polyphenols and it is one of the most potent antioxidants yetdiscovered. Black tea is less potent, but still has some polyphenols andpossibly its own form of beneficial substances.

[0008] It is known that tea contains 300-2000 ppm of fluoride of whichmore than 50% is present in the tea extract. In a comparison to a caseof not drinking tea, a case of drinking tea has been found to bepreventive in the development of tooth decay and this has been reportedto be due to the presence of fluoride in tea.

[0009] As stated in U.S. Pat. No. 3,845,220 coffee carbonated beveragecontains an enzymatically-treated coffee liquid and a suitable amount ofcarbonated water. In an experiment between the coffee, tea and rootbeer, the coffee produced the most foam with the tea second the rootbeer third. Because the inventor wants to keep the product as healthyand natural as possible the use of enzymatic treatment to reduce thefoam has been eliminated.

[0010] Again as stated in U.S. Pat. No. 4732773 instant beverage,instant tea, instant tea beverage, instant fruit tea, and instant fruittea beverage in the form of a powder, granules or paste are prepared byusing a protein as a carrier in which protein is dispersible and/orsoluble in a liquid. Because of the protein addition as stated in theabove patent the product with added carbonation would foam making itimpractical to carbonate. In addition the product doesn't offer it asdecaffeinated which would be a healthier option for babies and infants.

[0011] Disclosed in U.S. Pat. No. 5,470,565 composition forstrengthening acid resistancy of teeth. This invention is in the form ofa toothpaste, tooth powder or a mouthwash that uses at least one teapolyphenol, fluoride and aluminum salt in a concentrate to strengthenthe acid resistancy of teeth but does not offer it in a drink or morespecifically a carbonated drink. The aluminum salt was omitted in thispresent invention do to the adverse affect it would have on the taste ofthe invention.

[0012] In addition, due to the fact that carbonated soft drinks areextremely popular but lack the beneficial health benefits; an improvedhealthier soft drink (that taste like cream soda) with fluoride andpolyphenols would be beneficial.

[0013] In view of these circumstances, in order to realize greaterconsumption of like beverages, the present inventor conducted repeatedresearch with the intention of uniting tea with its beneficialproperties and carbonated drinks. As a result, the carbonated beverage,according to the present invention in which tea with its fluoride andpolyphenols is mixed with carbonated water (to taste like cream soda),has been finally accomplished. Up until now the possibility to provide acarbonated beverage containing tea to strengthen the acid resistancy ofteeth (with the taste of cream soda) has not been put to practical use.

[0014] It is therefore an object of the present invention to provide acarbonated beverage containing tea) which has the taste of a creamsoda).

[0015] It is a further object of the present invention to provide acarbonated beverage which (taste like cream soda) containing thebenefits of strengthing the acid resistancy of teeth.

[0016] (It is a further object of the present invention to provide acarbonated beverage withe the flavor of cream soda without the use ofthe vanilla bean extract.)

[0017] These and other objects of the invention will become obvious formthe following descriptions and examples.

SUMMARY OF THE INVENTION

[0018] This invention relates to a storage-stable carbonated beveragethat will provide fluoride and polyphenols of tea to the population tostrengthen the acid resistancy of teeth(, which has the taste of creamsoda. No vanilla bean extract is present. One or more types of teaextract are used to provide the taste of cream soda without the use ofvanilla bean extract). The beverage is comprised of water, carbondioxide, tea and sweetener. (No artificial vanilla flavorings areemployed).

DETAILED DESCRIPTION OF THE INVENTION

[0019] This invention comes up with a way to provide a carbonatedbeverage containing fluoride and polyphenols. The invention proposes away to provide carbonated beverage containing fluoride and polyphenolsto the general public by using tea extraction that contains the fluorideand polyphenols as disclosed in U.S. Pat. No. 5,470,565. The tea extractcontaining the fluoride and polyphenols now can be used to make a syrupconsisting of a sweetener and carbonated water to produce carbonatedbeverage (tasting like cream soda without using vanilla bean extract).

[0020] This product contains tea extracts, sweetener, purified water andcarbonation (CO2). (The combination of tea, sweetener and carbon dioxidecreates the taste of cream soda.)

[0021] Water, the major ingredient in soft drinks, is the vehicle orliquid portion in which the remaining ingredients are dissolved ordispersed. Purified water is used in the manufacturing of soft drinksand in the beverage of the present invention. In order not to adverselyaffect beverage taste, odor or appearance, standard beverage qualitywater is required. The water must be clear, colorless, and low inalkalinity, free from objectionable minerals, odors, taste and organicmatter and of acceptable microbiological quality based on the industryand governmental standards. Water is present in the beverage at a levelof from 65% to 99.9% weight of the beverage.

[0022] Natural crystalline or liquid sweeteners such as sucrose, glucoselevulose, invert sugar, fructose, high fructose corn syrup and otherscan be used. To achieve the desired beverage uniformity, texture, andtaste, standard liquid sugars, as are commonly employed in the beverageindustry can be used. Artificial or non-nutritive sweeteners are alsosuitable for use in the present invention such sweeteners includesaccharin, cyclamate, aspartame, other dipeptides, acesulfame potassiumand others. Natural sweeteners are present in an amount of about 0.001%to 30% by weight of the beverage. Non-natural sweeteners are added inmilligrams per fluid ounces and according to sweetening power.

[0023] Tea is extracted from tea leaves from the plant Camellia sinenisin water at a temperature of 90 to 93 degrees C. The tea extract can beevaporated to reduce the water content to about half to form aconcentrate extract. The tea extract can also be put through a spraydrying process, which consists of dispersion of the concentrate intovery fine droplets. The droplets are mixed with a stream of hot air,which quickly evaporates the water forming dry tea particles, thanseparation of the tea from the air. The tea extract contains 100-2000ppm of fluoride and 10-2000 ppm of polyphenols. The tea polyphenols maybe in the form of tea catechins or theaflavins. Tea polyphenols containcatechin, C (+); epicatechin, EC (−); gallocatechin, GC(+);epigallocatechin EGC (−); epicatechin gallate, Ecg (−); gallocatechingallate GCg (−); epigallocatechin gallate EGCg (−). Tea extract ispresent in the amount of 0.001% to 30%. The tea extract can also containnatural and artificial color.

[0024] Carbon dioxide provides effervescence to the beverage of thepresent invention. Any type of carbonation equipment can be used. Carbondioxide enhances the beverage taste and appearance and aids in thesafeguarding of the beverage purity by inhibiting and destroyingbacteria by reducing the oxygen in the product and container it isstored in. Since there is a definite relationship between taste andcarbonation, it is important to maintain the carbonation within thedesired range. The beverage of the present invention has a carbondioxide level from about 0.5 to 17 volumes of carbon dioxide. One volumeof carbon dioxide is defined as the amount of carbon dioxide absorbed byany given quantity of water at 60 degrees F. temperature and atmosphericpressure. A volume of gas occupies the same space, as does the water bywhich it is absorbed.

[0025] Acid is used in carbonated beverages to add tartness and act as amild preservative. Acids that can be used in the present invention arephosphoric, citric, malic, tartaric, lactic, formic, ascorbic,hydrochloric, sulfuric, fumaric and adipic. Carbonation itself adds acidto the beverage. The acid used in solution form can be in the amount of0% to 0.5% by weight. Benzoic acid, sodium benzoate or other suitablecompounds can be added as a preservative. Caffeine can be eliminatedfrom this product. Flavors can vary depending on what tea is used. Minoringredients can be reasonably altered or eliminated without departingfrom the scope of this invention.

[0026] Fluoride can be naturally found in tea in the amount of 100-2000ppm. Fluoride also can be added in the form of Sodium Fluoride (NaF),Calcium Fluoride (CaF), Fuorsilicic acid (H2SiF6), Fluorine (F) or otherfluorides. Fluoride exists as a fluoroapatite in the enamel of teeth,and it is well known that it strengthens the acid resistancy of theenamel to reduce cavities. Fluoride is present in the amount of 0.0001%to 5%.

EXAMPLE 1

[0027] A beverage was prepared according to the following formula:Ingredients % by weight Carbonated Water 84.03 Black Tea Extract 00.25Sugar 10.55 Filtered Water 05.17

[0028] The beverage was prepared by adding 0.7 grams of instant teaextract containing the fluoride and polyphenols with ½ oz. of filteredwater. 1 oz. of sugar is then added to the mixture of tea and filteredwater. The mixture is heated to 100 degrees F. for 30 seconds and mixedproducing a syrup mixture. The syrup mixture is then allowed to cool forthree hours and any scum on the surface is removed. The cooled syrup isadded to a 12-oz bottle. Carbonated water is added in the amount of 8.43ounces to the bottle with the specific weight being 63.43 pound/cubicfeet at 40 degrees F. and the cap is put on. The bottle is then turnedupside down several times mixing the syrup with the carbonated water.The result was a carbonated beverage for strengthening the acidresistancy of teeth (with the taste of cream soda). (The beverage wasevaluated by a panel of experts and was found to have the flavor of acream soda.)

EXAMPLE 2

[0029] A beverage was prepared according to the following formula:Ingredients % by weight Carbonated Water 93.58 Black Tea Extract 00.27Aspartame 00.39 Filtered Water 05.76

[0030] The beverage was prepared by adding 0.7 grams of instant teaextract containing fluoride and polyphenols with ½ oz. of filteredwater. 0.7 grams of aspartame is then added to the mixture of tea andfiltered water producing a syrup. The syrup is added to a 12-oz bottle.Carbonated water is added in the amount of 8.43 ounces to the bottlewith the specific weight being 63.43 pound/cubic feet at 40 degrees Fand the cap is put on. The bottle is then turned upside down severaltimes mixing the syrup with the carbonated water. The result was acarbonated beverage for strengthening the acid resistancy of teeth (withthe taste of cream soda). (The beverage was evaluated by a panel ofexperts and was found to have the flavor of a cream soda.)

EXAMPLE 3

[0031] A beverage was prepared according to the following formula:Ingredients % by weight Carbonated Water 70.50 Black Tea Extract 00.34High Fructose Corn Syrup 25.09 Filtered Water 04.07

[0032] The beverage was prepared by adding 0.7 grams of instant teaextract containing fluoride and polyphenols with ½ oz. of filteredwater. 3 oz. of high fructose corn syrup is then added to the mixture oftea and filtered water producing a syrup. The syrup is added to a 12-ozbottle. Carbonated water is added in the amount of 8.43 ounces to thebottle with the specific weight being 63.43 pound/cubic feet at 40degrees F and the cap is put on. The bottle is then turned upside downseveral times mixing the syrup with the carbonated water. The result wasa carbonated beverage for strengthening the acid resistancy of teeth(with the taste of cream soda). (The beverage was evaluated by a panelof experts and was found to have the flavor of a cream soda.)

EXAMPLE 4

[0033] Same as Example 1 except using green tea, oolong tea,decaffeinated black tea, decaffeinated green tea, decaffeinated oolongtea and decaffeinated black tea.

EXAMPLE 5

[0034] Same as Example 2 except using green tea, oolong tea,decaffeinated black tea, decaffeinated green tea, decaffeinated oolongtea and decaffeinated black tea.

EXAMPLE 6

[0035] Same as Example 3 except using green tea, oolong tea,decaffeinated black tea, decaffeinated green tea, decaffeinated oolongtea and decaffeinated black tea.

What I claim as my invention is:
 1. A storage stable composition in theform of a carbonated beverage for strengthening acid resistancy of teethcomprising from about 65% to about 99.99% by weight of water, from about0.01% to about 30% by weight of tea extract containing fluoride andpolyphenols (excluding vanilla bean extract, said beverage having thetaste of cream soda).
 2. The beverage of claim 1 wherein the said teaextract is from about 0.01% to about 30% of black tea.
 3. The beverageof claim 1 wherein the said tea extract is from about 0.01% to about 30%of decaffeinated black tea
 4. The beverage of claim 1 wherein the saidtea extract is from about 0.01% to about 30% of green tea.
 5. Thebeverage of claim 1 wherein the said tea extract is from about 0.01% toabout 30% of decaffeinated green tea.
 6. The beverage of claim 1 whereinthe said tea extract is from about 0.01% to about 30% of oolong tea. 7.The beverage of claim 1 wherein the said tea extract is from about 0.01%to about 30% of decaffeinated oolong tea.
 8. The beverage of claim 1wherein the said tea extract is from about 0.01% to about 30% of theplant Camellia sinenis.
 9. The beverage of claim 1 further comprising ofa sweetener.
 10. The beverage of claim 9 wherein the sweetener comprisesof a natural sweetener or a non-nutritive sweetener.
 11. The beverageclaim of 9 wherein the natural sweetener is present in the amount offrom about 0.01% to about 40% by weight.
 12. The beverage claim of 9wherein the non-nutritive sweetener is present in the amount of fromabout 0.001% to about 25% by weight.
 13. The beverage claim of 12wherein the non-nutritive sweetener is selected from the groupconsisting of saccharin, cyclamate, aspartame, other dipeptides, andacesulfame potassium.
 14. The beverage of claim 1 wherein the acidcomprises of one or more edible acids.
 15. The beverage of claim 14wherein the acid comprises of one or more edible acids selected from thegroup consisting of phosphoric, citric, malic, tartaric, lactic, formic,ascorbic, isoascorbic, hydrochloric, sulfuric, fumaric, and adipic. 16.The beverage of claim 15 wherein the acid comprises of citric acidprovided as lemon or lime juice.
 17. The beverage of claim 1 wherein theacid is present at a level of from about 0.01% to about 0.5% by weightof the beverage.
 18. The beverage claim of 1 wherein the ph is fromabout 2 to about
 8. 19. The beverage claim of 1 which is carbonated at alevel of from about 0.5 to about 23 volumes of carbon dioxide.
 20. Thebeverage of claim 1 further comprising caffeine.
 21. The beverage ofclaim 1 further comprising natural or artificial coloring.
 22. Thebeverage of claim 1 further comprising natural or artificial flavoring.23. The beverage of claim 1 further comprising nutrient fortification.24. The beverage of claim 1 further comprising natural herbs.
 25. Thebeverage of claim 1 further comprising natural spices.
 26. A carbonatedbeverage for strengthening acid resistancy of teeth comprising fromabout 1% to about 99.99% by weight of tea brew containing fluoride andpolyphenols (excluding vanilla bean extract, said beverage having thetaste of cream soda).
 27. The beverage of claim 26 wherein the sweetenercomprises of a natural sweetener or a non-nutritive sweetener.
 28. Thebeverage of claim 26 wherein the tea brew is from the plant CamelliaSinenis.
 29. The beverage of claim 1 further comprising of fluoride. 30.The beverage of claim 29 wherein the fluoride is in a concentrate of10-2,000 ppm.
 31. The beverage of claim 30 wherein the fluoride is inthe form of Sodium Fluoride, Calcium Fluoride, Fuorsilicic acid,Fluorine and other fluorides.
 32. The beverage of claim 1 wherein thetea polyphenols is contained in the amount of 10-3,000 ppm
 33. Thebeverage of claim 32 wherein the tea polyphenols comprises at least onecatechin.
 34. The beverage of claim 32 wherein the tea polyphenolscomprises at least one theaflavin
 35. The beverage of claim 32 whereinthe tea polyphenols comprises epigallocatechin, epicatechin,epigallocatechin gallate and epicatechin gallate.
 36. The beverage ofclaim 33 wherein at least one tea polyphenol comprises gallocatechin andgallocatechin gallate.
 37. The beverage of claim 1 further comprising ofdecolored tea.